Chaat – Bhel Puri a.k.a crunchy colorful spicy salad

Background:

Quick and easy. My favorite snack and at times dinner. Packs in goodness of colorful veggies and the crunch of desi sev and puris. Lends itself to infinite customization and can be made with as many or as less ingredients on hand.

Stuff you will need:

2 cups bhel mix or a combo of thin sev, murmura (pori) or even mixture
2 tbsp date/tamarind sauce (available at Indian stores)
2 tbsp mint or coriander chutney
1 tsp hot sauce
1 tsp chaat masala
2 carrots peeled and grated
2 handfuls sprouted whole moong
1 small onion peeled and chopped fine
1/2 inch ginger peeled and grated
1 green chilly chopped fine
2 medium tomatoes chopped fine
1 potato steamed and cubed
Coriander – chopped fine to garnish
Salted peanuts – a handful

How to make it?

In a large bowl combine all the chopped and grated veggies. Add the peanuts. Add the sauces and the chaat masala. Mix well. Add the 2 cups of bhel mix. Fold in. Mix well and serve garnished with chopped coriander.

Serves two

Special notes:

2 tbsps of thick yogurt may be added to give a different taste to the dish. Get creative by adding colorful peppers chopped well. Or pander to a sweet tooth by adding chopped apples or green apples.

Advertisements

6 thoughts on “Chaat – Bhel Puri a.k.a crunchy colorful spicy salad

  1. Salted peanuts might make the taste uneven. Try roasted peanuts instead and add salt to the entire mix to blend the taste! A handful of crushed potato chips will enhance the ‘crunchy’ feeling of onions too.

  2. @Arun: Nice! Never thought of adding chips before. The reason I go easy on the salt is the chaat masala has the sea salt in it already. But will try your suggestion for the peanuts.

  3. @wardfunk: They are similar but not interchangeable. Chaat masala has a fair bit of seasalt and sugar as well. It goes well as a sprinkle on cut fruits like watermelons and cantaloupe and can be added like a salad dressing.

  4. That’s interesting, I dont usually add yoghurt in bhel but I do add it for making papdi/papri chaat and of course dahi chaat, which also gets an additional sprinkle of black salt…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s